Soups / Vegetarian

Simply Soup

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Most people think of chicken soup to help soothe what ails you, whether it be a cold, or just plain feeling in the dumps. I have a go-to soup that I grew up eating that reminds me of home and our warm kitchen sheltered from those frosty, Midwest winters in Milwaukee.  My mom, forced to be resourceful to keep a family of nine fed, would make a huge pot of this on the weekend. Being the youngest, it was one of my favorite meals because I was always guaranteed my own bowl and I never got gypped any of the vegetables.

This past winter, I made this soup several times as it’s quick,  budget-friendly, and I can always find all of the ingredients. There’s something wonderful at work when a simple broth and a few vegetables can make all your cares disappear for a moment.  A good soup can provide nourishment and solace with every steamy spoonful.

I keep telling people it really doesn’t rain all that much in Seattle as our reputation suggests. But when it does, it too, is welcoming and a soup like this is a good companion to help you weather out the storm.  I hope you’ll try this recipe the next time you’re looking for a light, but hearty pick-me-up that you can warm up with and share with your loved ones.

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Rustic Vegetable Soup


1/2 green cabbage, chopped into large chunks
6 large carrots, peeled and cut into 1-inch rounds
2# red potatoes, skin-on,  medium dice
2 ears fresh yellow corn, cut into 1-inch rounds
1 medium yellow onion, small dice
3 cloves of garlic, minced
3 1/2 cups vegetable juice like V-8
4 cups vegetable stock
6 cups cold water
2 TBS olive oil
2 1/2 tsp kosher salt

Yields=5 quarts

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This recipe is very simple and cooks quickly so it’s best to have everything chopped to add to the pot all together.

In a large stockpot, over medium heat, warm olive oil and then add diced onions.  Cook until soft, about 2 minutes.  Add garlic and cook for about 40 seconds or until it is soft and begins to release its aroma.

Add vegetable juice, vegetable stock and cold water.

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Next, add in carrots, potatoes, corn and cabbage.  Season with salt and let simmer for about 40 minutes or until the carrots and potatoes can easily be pierced through with a small paring knife or fork.

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A tip on cutting the corn for this recipe.  It will require a sharp knife and very careful cutting as corn cob is tough to cut through.  I like to use a knife with a wide blade and press firmly but slowly down until you cut through.  Fresh corn, which is just now showing up in most supermarkets, is a nice addition to this recipe as it has a sweetness and straw like flavor that adds earthiness to this soup.  I usually eat this last as it absorbs all the flavors of the tomato broth and other vegetables.  Frozen or canned corn work just as well, too.

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2 thoughts on “Simply Soup

  1. Your rustic vegetable soup simply worked out great, I try adding lemon syrup with little ginger garlic paste and it just made my taste. Thanks for sharing Raquel.

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